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-Trim off the thin edges of fillets, as these would burn.
-Pat fillets dry and refrigerate until ready to cook.
-Melt butter in a large, heavy frying pan (preferably cast-iron) over medium
heat.
-Remove pan from heat; stir in lemon juice and seasoning; pour mixture into
a shallow dish and cool until lukewarm.
-Heat the skillet over high heat until it starts to smoke.
-Coat 1 fish fillet in butter mixture.
-Place fish in hot skillet. Fish will sear and cook almost immediately. Turn
fillet over and blacken other side.
-Repeat with remaining fillets, discarding pan drippings after each fillet.
-As fillets are cooked, remove from heat and keep warm.
-When all fillets have been cooked, wipe skillet clean and return to heat.
-Pour left-over butter mixture into pan and swirl skillet 5 or 6 times to
blacken the butter.
-Drizzle butter over each fillet, garnish with lemon and parsley/dill, and
serve hot.
Make It A Meal: Serve with
Garlic Dill New Potatoes
and
Scalloped Corn
My husband and son don't
like salmon. They bought me a fresh fillet and decided they would
eat something else. I prepared my dinner before they wanted to eat
and gave them a taste. Both of them have decided they now like
salmon when it's prepared with your recipe. I thought it was
absolutely awesome better than some restaurants I've eaten in.
Thanks for sharing.
I was looking for an easy
way to blacken salmon.... this is great! It is easy... and very
clear as to what I need to do. Thanks!
First, it is great to be
able to get your recipe for blackened salmon. Had in restaurant and
now want to try it myself at home. Understandably, a cast iron
skillet would be best. However, can a regular stainless steel frying
pan be used? You got it right. I am not a chef. I will get a cast
iron frying pan if that is really the best. Thanks so much for the
recipe.
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